This Easy Egg Salad combines simple ingredients like eggs, mayo, mustard, celery, and pickle relish to create an amazingly delicious spread that’s perfect to make egg salad sandwiches, wraps, or even serve on crackers.
What ingredients go in egg salad?
Quite simply, egg salad is a mixture of hard cooked eggs, mayo, mustard, and seasonings and spices. No two egg salad recipes are the same and the possibilities are endless.
I use eggs, mayo, mustard, celery, pickle relish, onion powder, salt, pepper, and a little hot sauce in mine. I choose to use creole mustard for a little additional flavor, but spicy brown mustard will work, too.
How can I make my eggs easier to peel?
One of the most frustrating things about making deviled eggs, egg salad, or any dish that requires a bunch of hard cooked eggs is getting them all cooked perfectly and peeled without losing your religion in the process. From avoiding the dreaded green/gray ring of overcooked eggs to the shell sticking to the egg and pulling chunks out of your eggs, it can be so frustrating.
But, I have a few suggestions…
- Steam your eggs rather than boiling them. For perfect hard-boiled eggs that are also very easy to peel, steam them rather than boiling them. To do so, add about 1/2 inch of water to the bottom of a medium-sized saucepan with a tight-fitting lid. Add a steamer basket if you have one, but it’s not necessary. Over medium-high heat, bring the water to a boil. Turn the heat off. Carefully add the cold eggs to the basket or just to the bottom of the pan. Cover and return to a boil. Steam for 12 to 15 minutes. To check the doneness, you might add an extra egg and check it at 12 minutes to judge the cook time. Once cooked, place the eggs in an ice bath until they are completely cool. Then peel.
- Use an electric pressure cooker and the 5-5-5 method. Add one cup of water to the bottom of a 6-quart or larger electric pressure cooker – like an Instant Pot. Add the steamer rack or egg rack to the bottom of the pressure cooker to hold the eggs up out of the water. Gently add the cold eggs to the pressure cooker. It’s ok if you have to stack them. Close the lid and set the valve to seal. Cook the eggs on high pressure for 5 minutes. Once done, allow the pressure cooker to naturally release the pressure for 5 minutes. Then use the quick pressure release. Open the lid and carefully place the eggs in an ice bath to rest for 5 minutes. Then peel. See… 5-5-5: 5 minutes of cooking time, 5 minutes of natural pressure release, and 5 minutes in an ice bath.
- Use an egg cooker. You could even use one of those cute little egg steamers. (affiliate link)
How do I store egg salad?
Egg salad is best stored in an airtight container in the refrigerator. It’s important to note that egg salad is not one of those things that gets better with time. I prefer to eat it the same day I make it.
With that being said, it can be kept in the fridge for up to 3 days, but it will deteriorate and often get watery as it sits.
Eggs – I use plain ol’ large eggs for this recipe – be they grocery-store-bought or from my neighbor’s chickens. Just keep in mind that the methods I share for cooking eggs take into account that you should start with cold eggs – right from the fridge.
Celery – I love the flavor of celery in this recipe. I like my egg salad smooth and creamy, so I like to mince it pretty finely as to not have a huge crunch with each bite. Leave it larger if you prefer that texture.
Mayo – Duke’s is my jam, but Hellman’s works. Just make sure you opt for a mayo with a vinegary flavor.
Mustard – Mustard gives us a little sharpness and flavor. I prefer using creole mustard, but a spicy brown mustard will work, too.
Pickle Relish – For me, it’s dill relish all the way, but sweet relish works as well. You know, if that’s your thing.
Onion Powder – Onions can often get a bitter flavor when they’re finely minced or grated, so to prevent the risk, I opt for onion powder instead. If you want to go the fresh onion route, about 1 tablespoon of grated or finely minced onion should work.
Hot Sauce – I love to add a little more acid and tang to my egg salad by way of a vinegar based hot sauce. Since different brands have varying levels of heat and vinegar, this is a “to taste” thing.
Easy Egg Salad
- 8 large eggs
- 1 small rib of celery, minced
- 1/2 cup mayo (like Duke's)
- 1 tablespoon creole or spicy brown mustard
- 2 tablespoons pickle relish (dill or sweet)
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (or more to taste)
- 1/4 teaspoon pepper (or more to taste)
- hot sauce to taste
- For easy-to-peel eggs, steam them rather than boiling them. To do so, add about 1/2 inch of water to the bottom of a medium-sized saucepan with a tight-fitting lid. Add a steamer basket if you have one, but it’s not necessary. Over medium-high heat, bring the water to a boil. Turn the heat off. Carefully add the eggs to the basket or just to the bottom of the pan. Cover and return to a boil. Steam for 12 to 15 minutes. To check the doneness, you might add an extra egg and check it at 12 minutes to judge the cook time. Once cooked, place the eggs in an ice bath until they are completely cool.
- Peel and coarsely chop the eggs.
- In a medium bowl, add the eggs, celery, mayo, mustard, relish, onion powder, salt, pepper, and hot sauce. Stir to combine. Add additional salt, pepper, and hot sauce to taste. Serve on crackers, sandwiches, etc. Store in an airtight container in the fridge for up to 3 days.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.